Phase Transitions in Foods

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Academic Press, 2015 M10 5 - 380 páginas

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change.

The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.

  • Contains descriptions of non-fat food solids as "biopolymers" which exhibit physical properties that are highly dependent on temperature, time, and water content
  • Details the effects of water on the state and stability of foods
  • Includes information on changes occurring in state and physicochemical properties during processing and storage
  • The only book on phase and state transitions written specifically for the applications in food industry, product development, and research
 

Páginas seleccionadas

Contenido

1 Introduction to phase transitions
1
2 Physical state and molecular mobility
19
3 Methodology
49
4 Water and phase transitions
79
5 Food components and polymers
115
6 Prediction of the physical state
173
7 Timedependent phenomena
215
8 Reaction kinetics
275
9 Food processing and storage
315
Index
357
Back Cover
368
Derechos de autor

Otras ediciones - Ver todas

Phase Transitions in Foods
Yrjö H. Roos,Yrjo H Roos
Vista previa limitada - 1995
Phase Transitions in Foods
Yrjo H Roos,Stephan Drusch
Sin vista previa disponible - 2015
Phase Transitions in Foods
Yrjö H. Roos
Sin vista previa disponible - 1995

Términos y frases comunes

According allows amorphous amorphous food amount amylopectin applied become behavior Carbohydr cause changes Chem collapse composition compounds concentration constant cooling critical crystalline crystallization curve decrease defined dehydration depression determined diagrams diffusion effect energy equation equilibrium et al example experimental Figure followed food materials food solids freeze-concentrated freezing frozen foods function gelatinization glass transition temperature glucose heat higher ice formation important increasing kinetics lactose Levine liquid loss lower mass matrix measured melting melting temperature mixtures modulus molecular molecules observed obtained occurs particles phase transitions physical pointed polymers powders predicted pressure processing properties proteins reaction reference relationship reported Roos shown in Figure Slade solids solutions sorption stability starch storage structure studies sucrose sugars suggested thermal tion typical values various viscosity volume water activity water content water plasticization

Acerca del autor (2015)

Yrjo ̈ H. Roos is Professor of Food Technology and Head of School of Food and Nutritional Sciences, University College, Cork, Ireland. He holds MSc and PhD from University of Helsinki. He has extensive experience from appointments in the Dairy Industry and universities in the USA, Finland and Ireland. His research in Food Science and Engineering covers Physical Chemistry of Foods and Food Materials Science, particularly Phase and State Transitions in Food Processing and Storage.

Stephan Drusch is Professor for Food Technology and Food Material Science at the Technische Universita ̈t Berlin. He studied at the University of Kiel (Diploma, PhD) and worked as a researcher in the dairy industry, at the University of Kiel and the University of Milan. His research activites focus on structure-function relationships in food processing with emphasis on dispersed systems and the encapsulation of food ingredients.

Información bibliográfica

TítuloPhase Transitions in Foods
AutoresYrjo H Roos, Stephan Drusch
Edición2
EditorAcademic Press, 2015
ISBN0124079229, 9780124079229
Largo380 páginas
  
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